 1 can diced tomatoes with an equal amount of water to rinse the can
 1 can white albacore tuna in water with an equal amount of water to rinse the can
 1/4 cup cooked garbanzo or cecci beans or chick peas
 1 clove of garlic, minced
 1 slice of onion, chopped
 1/4 cup of celery sliced (top end with leaves preferred)
 2 tablespoons bell pepper, chopped (I had red; yellow would have been prettier)
 I would have added some carrot if I'd had some on hand
 1/4 cup small pasta (I used what Whole Foods calls "Israeli couscous" and the importer calls "fregola sarda"; it's a great size and shape for soup! Plus I love how toasty and unique each grain is.)
 a generous pinch of dried basil
 a splash of dry white wine (I keep one of those airtight bladders in the fridge so I can use just a small amount)
 salt and pepper to taste

Open the cans, dump everything in the pot. Bring just to boil. Cover and simmer until the pasta is about 3x the original size. Adjust anything anyway you like. Make as many substitutions as you can think of.

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I had never used tuna in a soup. I didn't know what it would be like. It was pretty good but the thing is it illustrates how easy a hearty soup is. Simmer some something! Get cozy!_________________God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor